Recipes

roasted cabbage with walnuts and parmesan

I began making variations on this dish about a year ago and since then it has become — and I’m sorry, I know how annoying unrelenting, gasping praise of every recipe that crosses your social media threshold can sound, despite feeling certain that here it’s warranted — everything. It’s a warm salad for cold weather. It’s Starter Cabbage for people who are cabbage suspect (savoy is lacier and less heavy than the white/red stuff). It’s a quick vegetable dish that’s not a salad or bland broccoli that my kids, by some rare miracle, agree to (they like the crispy crackly outer leaves). It’s even better from the tray (which keeps it hot) than it is from a plate, which is basically a reward for being as lazy as I prefer to be. With prep and even oven-warming, it takes exactly 20 minutes to make. Finally, it’s the kind of humble, economical dish that feels good at a time of year when we need to shell out for so many extra things.


all you'll need

The recipe is inspired by one in that astoundingly good vegetable cookbook I talk about a lot here (see: this asparagus salad and this soup) because I think (ahem, after my own two) you might enjoy it a whole lot: Six Seasons. I made, okay, quite a few changes — the cooking time was too long without flipping it, and it’s better when cooked on two sides. The original recipe has saba (an acidic wine reduction) or vinegar but I got the flavor I wanted with just lemon. There were breadcrumbs but I skip them; the cabbage is roasted in butter, not olive oil, but I found it just smoked a lot. I add lemon zest, since I’m already using a lemon. The nuts are already toasted in the recipe, but mine never are so I worked it into my take, below. Honestly, I haven’t looked at the original recipe in so long (you won’t need to once you’ve made it once or twice), I had to pull down the book just to see what changes I’ve made.

in wedgesready to roastmake a warm dressingfrom the oven

I’ve also made the dressing more complex at times. A minced anchovy or tablespoon of minced olives or capers goes great here. I’ve put the parmesan on first and returned the tray briefly to the oven to singe it on a little. I’ve also skipped the parmesan and you can too; it’s really not doing the heavy lifting here. I know we egg-eater-types say you can put an egg on anything, but here, you really can. If I was left to my own devices and not pulled constantly in directions by the lure of newer recipes I can’t wait to try and the background noise of people with their own opinions about how often we should eat cabbage for dinner, a pan of this with a crispy egg or two on top would be a weekly habit. I’m hoping it can be yours, instead.

roasted cabbage with walnuts and parmesan

Randomly, New Orleans: I got to spend 48 kid-free hours in New Orleans a couple weeks ago and wrote up our whirlwind itinerary here, should you be interested. [There’s also one for our Ireland trip this summer, and I owe you one for a long weekend in Paris in June. No, I don’t always get to travel this much, but it’s been a lucky year — this written from a hotel in Cincinnati, no less.]

Previously

Six months ago: Potato Vareniki
One year ago: Drop Cornbread Biscuits
Two years ago: Endive Salad with Toasted Breadcrumbs and Walnuts
Three years ago: Root Vegetable Gratin
Four years ago: Kale and Caramelized Onion Stuffing
Five years ago: Smoked Whitefish Dip with Horseradish and Sticky Toffee Pudding
Six years ago: Perfect Uncluttered Chicken Stock
Seven years ago: Granola-Crusted Nuts
Eight years ago: Baked Pumpkin and Sour Cream Puddings
Nine years ago: Spaghetti with Chickpeas
Ten years ago: Moroccan-Spiced Spaghetti Squash
Eleven years ago: Spaghetti with Swiss Chard and Garlic Chips
Twelve years ago: Lemon-Ricotta Pancakes with Sautéed Apples
Thirteen years ago: Dreamy Cream Scones

Roasted Cabbage with Walnuts and Parmesan

Don’t use too big a cabbage. I’ve gotten some shockingly large ones from the grocery that were too dense inside to get a nice crisp to them, without steaming first. Go with two small rather than one giant one, if you have options.

  • 1 medium-large (1 3/4 pounds) or two small heads savoy cabbage
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Scant 1/2 cup (1.75 ounces) walnut halves and pieces
  • 1 large or 2 smaller garlic cloves
  • 1 large lemon
  • Red pepper flakes, such as Aleppo (optional)
  • Grated parmesan, to taste

Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges. Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.

Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.

The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.

Tools: This is forever my favorite spatula, and particularly helpful here when you have unweidly wedges to flip. I prefer a Microplane rasp with more surface area and use this one.

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103 comments on roasted cabbage with walnuts and parmesan

  1. Sarah

    Just yesterday, I googled for a recipe that uses savoy cabbage, as I had it in my weekly vegetable box. I didn’t find anything interesting and was about to improvise, when this little recipe popped up in my RSS feed. Will try it tonight – it looks so delicious! Thank you.

  2. Nat Deduck

    I’m in Love with roasted cabbage.
    I did it today and it was delicious!
    I served it with fresh green salad and lemon and chili roasted prawns. I trying to cook vegetables and protein simultaneously and it has been a success. Just need to keep an eye on the time and temperature, but it’s so handy and less dirty dishes.

  3. Kim

    I have made almost this exact recipe with Brussel sprouts. I never thought to make it with cabbage, but it makes complete sense. I think I may substitute Brussel sprouts for cabbage at Thanksgiving this year. It’s hard finding new sides that everyone likes and I think this is worth a try. Thanks for the inspiration.

    1. Patty

      I was just wondering that too, Emily. We have a nut allergy in our family, and I usually sub pumpkin seeds, but what else would work? Sunflower seeds?

      1. Hello! I love this idea! The best part of crispy brussel sprouts are the crispy leaves so I think this would be a great hit…and a heck of a lot easier to prep and cut than brussel sprouts. Thank you!

        As for nuts, in Middle Eastern cooking we use toasted nuts on top of everything and its delicious, but my husband has severe allergy to everything. I have found that toasting pumpkin seeds in a hot pan (no oil) and sprinkling on top of salads, rice, or veggies like this dish is AHHHHMAZING. Just let the toasted seeds cool off before adding, so they don’t get soft. Give it a try and good luck all!

      1. Casey

        Does savoy cook differently than green or red cabbage? My grocery store (a Whole Foods in an East Coast haven for veg folk, no less!) doesn’t reliably have savoy. I’ve tried Joshua’s version twice (once red, once green) and just made yours with green. No matter what, no matter how small my wedges, no matter how well spaced, I just end up with steamed cabbage unless I leave it in for an extraordinarily long time. I’m the last person on earth to become unhappy about steamed cabbage with walnuts and cheese (particularly if you #putaneggonit) but I feel like I’m missing all the fun. Perhaps it’s about cabbage type rather than technique?

          1. I made this once with Savoy and it was great (see previous comment). Apparently that was the one and only time that Savoy cabbage was available in Hawaii. So I made it a 2nd time with green cabbage. I was able to successfully brown it. While not as good as the Savoy, it was still delicious. Here’s how: cut the wedges thinner, raised oven temp to 500°, didn’t flip it over. Once the underside was brown(ish) I broiled the top, watching like a hawk because it will go from brown and crispy to burnt really fast.

      1. K

        Doeniseli, that’s a fantastic idea! I would use that half-popped corn, available as seasoned snacks, if I could – but standard popped corn would be delicious, too.

  4. Monica

    Have done this with endive! Add a bit of basalmic vinegar too. Generally do in stove top in a sauce pan, but just tried roasting them a few weeks ago!

  5. Lepa

    This reminds me to make the Six Seasons brussels sprouts slaw, which is also amazing and turned my kids onto brussels sprouts. Who knew that serving brussels sprouts raw would be the gateway drug? I know this isn’t relevant to your post but do keep the brussels sprouts in mind next time you pull Six Seasons off the shelf looking for fall/winter inspiration!

  6. Quinn

    Maybe a dumb question: since the outer layers of cabbage are pulled off, you still have to wash the inside of the cabbage? Or is it like an onion where you just peel it and that’s it?

  7. clairezulkey

    I know I will love this because I’m eating a Trader Joe’s version right now coincidentally. They have a bagged hazelnut/brussels sprouts saute kit that seems similar and I’m in hog heaven. Bury me in roasted cruciferous vegetables with a little but of chopped nuts, maybe topped with a fried egg

  8. Charlotte in Toronto

    Perfect! I’m always looking for more ways to prep cabbage. This looks so easy. Thanks!
    Also a little off topic, I’m making a triple batch of your Homemade BBQ Sauce (via Ina Garten), canning it in 1 cup Mason jars and giving it as Christmas gifts along with the dry rub for your Oven Ribs Even Better. Those ribs are so popular when I make them and use that bbq sauce brushed on just before serving. You’re awesome! X0XO

  9. Maclean Nash

    Ohhhhh my goodness! How have I not thought to do this before?!
    This looks and sounds amazing!
    I’m envisioning topping this with a caesar salad dressing.

    Thank you, cannot wait to try this, youre recipes truly never disappoint!

  10. Sarah M

    You read my mind!! I checked this book out from the library last year when you posted a recipe to the Cabbage and Farro soup. It was awesome and then I returned it and forgot the title… I was thinking about it recently and wishing I could remember what it was called. Ding ding ding! Perhaps this time I’ll buy it :)

    ps– the recipe we have on repeat is the one that’s roasted butternut squash, walnuts, spicy cilantro pesto, and yogurt. Lazy pro tip– I just buy zhoug sauce from Trader Joe’s. Double lazy pro tip– just learned from Food52 that you can roast and eat butternut squash w/o peeling it. That makes this the easiest dish to make and is now on repeat for the fall/winter!

    1. K East

      I haven’t made this exact recipe, but I have roasted regular green cabbage that called for it to be sliced into circles. Just core it, turn it on its side and cut slices about 1″ wide — then follow directions above. I just minced 5 cloves of garlic, mixed with ghee and brushed/poured on the slices. They can be a little hard to flip since the rounds tend to separate a bit as they roast. They turn out crunchy and almost sweet. The recipe I used says 20min a side at 400 degrees, but the numbers above would be much faster.

    2. Meagan

      I just made this with green cabbage. I did cut the slices thinner, and it fell apart when I turned it, but it still tasted fantastic. I cooked it at the same temperature for probably 30 minutes total, and I still got nice browned crunchy edges. I think the big difference with the green cabbage is that it was a bit softer because it is more dense, the inner layers were a little steamed. But my husband and I still polished off the entire try just between the two of us! I served it with pork chops with a red onion confit. I’ll definitely make it again, and I would think it could be great with red cabbage too.
      Next time I might not core the cabbage and slice it across the entire head, so that it might stay together better when turning.

  11. Liza

    Made it tonight. It came out so good!!! Will definitely make again. Thank you for sharing this recipe, Deb!
    Sometimes I look at your recipes and this I’d like to make them all, one by one, “Julie And Julia” style. :))))

  12. Maro

    GAHHH I think I was in New Orleans, at so very many of the same places you went, while you were there! We go approximately every other year and I’m so glad you guys got some kid-free time there.

    Can’t wait to try this cabbage — may be on the menu for Thanksgiving.

  13. Elin

    I will definitely try this, it sounds great and I am always happy to find new dishes with cabbage! And lemon! Also I just wanted to mention that there is a small typo in the instructions (”remaning”).

  14. witloof

    A wonderful take away from reading Six Seasons was discovering Katz vinegars! I used to live in Berkeley and when he was talking about using extraordinary Katz vinegars in his recipes, I flashed back to my days working at the Berkeley Bowl and a chef who used to shop in my section and pepper me with questions about the stock {the owner had hired me because she knew I could cook, and she warned me he’d be grilling me}. Indeed, chef Albert Katz is the producer of Katz products, and I am so hooked on his Sauvignon Blanc, Viogner, and Zinfandel vinegars I can’t even tell you. I get them at an Italian grocery store in Essex Market.

  15. Wavewatcher

    Does it make a difference whether you chop the walnuts before or after roasting? I usually chop before roasting to avoid having to work with hot nuts. Plus, with walnuts especially, it will loosen some of the bitter skins, which can then be left in the pan.

  16. Christina

    Cincinnati? How did I not know you were here?! I would have invited you out for ice cream, to thank you for all the amazing recipes over the years.

  17. InsomnoMom

    I’m always looking for good Keto-ish side dishes. It’s so difficult when you’ve spent your whole life serving some form of potatoes as a side for every meal. This definitely fits the Keto requirements. I’m excited to try it.

  18. danana

    This is delicious! We had red cabbage in the fridge, so this is what we used; everything else was as according to your recipe. Thanks so much – we are trying to eat anti-inflammatory foods, and this covers a lot of bases. We will be making this quite often from now on. Thanks!!

  19. Weezie Fitzhugh

    This looks AMAZING! A non-food question: you recommended 2 kids’ books on Instagram, but it disappeared before I could make note. What were they? Always looking for book gifts! Thank you.

    1. Michonn

      I replied to the wrong comment above, but here it is again ha ha. The names were Mother Bruce and We Don’t Eat Our Classmates, both by Ryan T Higgins.

    2. Michonn

      I replied to the wrong comment somehow, but here it is again. The names were Mother Bruce and We Don’t Eat Our Classmates, both by Ryan T Higgins

  20. Margaret

    Thank you so much for this recipe — I’m trying to lower my carb, sugar, fat intake as per doctors instructions so am always on the lookout for recipes like this. I can’t eat so many of the recipes on blogs these days because of health concerns, but this one is a keeper.

  21. Margaret

    PS, I’ll have to use much less oil and fewer walnuts because of calorie concerns, but otherwise I can’t wait to make this, thanks!

  22. rose

    Yes – people are finally beginning to realize how delicious cabbage can be – it’s delectable. Cabbage makes an amazing gratin as well but I like the lighter look of this one – thanks!

  23. Renee

    I roast Brussels sprouts weekly 3 seasons a year. They’re great except they take way too long to cook. Will be trying this instead of sprouts tomorrow.

  24. Mary

    This was incredibly delicious. Only change was to use pecans instead of walnuts. Everyone, even the dedicated carnivores in the group, commented on how tasty it was. The flavors are outstanding. Thanks!!

  25. Anne

    And here I was bemoaning the end of bbq season and how easy it is to just throw cabbage on the grill for an easy dinner. What a genius solution to take the same idea indoors! Bonus, there is enough room on the sheetpan for a helping of chickpeas to crisp up in the same amount of time as the cabbage. I can see myself repeating this ad nauseam this winter!

  26. Just made this tonight to go on the side of a mac n cheese tray we bought from a local cafe. My husband and I ate all the cabbage and only a mouthful of the mac. So good! I did cook the garlic through though as my husbands alergic to it raw.

  27. Maro

    Farmer’s market only had large ones, so we started with a 3.5-pounder. But despite being dense, a half-head worked just fine, cut into thinner sections. They sort of fell apart a bit, which may have made cooking through easier.

    delicious!

  28. Elizabeth

    My 7 yr old ate this!!! He liked it!!
    My 16 yr old said “this cabbage challenges my world view ”
    Thank you!!!
    We are dairy and nut free, so we used roasted pepitas and no cheese.
    We are going to have a cabbage problem!

  29. Kate

    Can’t wait to try this! What about washing the cabbage – worried it won’t dry well and then get soft in the oven. What to do? Thanks!

  30. Cara Chamberlin

    So, so, so good. I overcommitted to the idea of a robust dressing and it was so lemony, so I fixed with a light drizzle of honey and all was right in the world. Thank you for helping me with the two Savoy’s that were languishing in my fridge!

  31. bethnichols

    I make something like this all the time, and instead of parm, it’s also good on a big smear of salted Greek yogurt. I have this for breakfast embarrassingly often.

  32. This was delicious! My friend said it was the best cabbage he’d ever had :)

    I think the walnut dressing was flavorful enough that this recipe doesn’t 100% need the parmesan, so anyone looking to make this vegan should go ahead and drop it! I would honestly have enjoyed like twice as much dressing. I would also say that you should taste the dressing and change the proportions to your taste — I ended up boosting both the lemon and the garlic. Again, it was amazing.

    1. K

      True, Maureen, but only small amounts are called for in this recipe as accents to the cabbage. This is a special way to treat what many consider to be an “ordinary” vegetable.

  33. mairsydoats

    I tried this with brussels sprouts – aside from crowding the pan (rookie move!) which made the roasting time longer – it was amazing. I didn’t have a lemon, so I subbed in lime. It was absolutely delicious. Also basically just eyeballed the cheese, nuts, and oil.

  34. Gail Aldrich

    I don’t usually take the time to comment on recipes but this one was so easy my husband made it! Lol He is the type that follows directions to the letter. And it was fabulous! We will be making this again. I will probably try adding the capers or kalamata olives when I make it, just because I tend to like that little extra bit of salty brine taste. Thank you Deb.

  35. Jamey

    Yum! I made this very faithfully, except I had one of those large Savoy cabbages (2.5 lb) you warned against. Lined pan with parchment, roasted for 15 minutes, flipped, roasted for 10, spread the wedges out a bit, roasted for 5 minutes more, and it was perfect! It didn’t look as cute as wedges, but it was just as delicious, I imagine – lots of those perfect crisp edges. There were leftovers because the children were in a mood, and it was perfect reheated and topped with an egg this morning.

  36. It is great! I made generally it as-written, but only had dried powdered garlic, so substituted that for fresh. I am usually pretty meh about cabbage, but this took it to another level and I was quite impressed. Reminiscent of kale chips, and generally lovely. Will repeat often this winter (long, dark, tedious, but rich in cabbage here in my part of the world). Served with mashed potatoes and grilled halloumi.

  37. Beth

    I should have known better than to have doubted the “There won’t be leftovers” comment … but come on, it’s cabbage. I’m SO pleased to say that I was very wrong! We scarfed this up before even touching the steak it was served beside. Next time I’d double the dressing and separate the cabbage leaves a bit more as the best bites were of crispy edges with plenty of dressing. The thicker parts closer to the core didn’t get as integrated with dressing so tasted more of steamed cabbage. I used Napa cabbage because that’s all my grocery store had – worked beautifully. It’s wonderful to have a quick, delicious, healthy vegetable side in rotation!

  38. CARRIE FORESMAN

    I made this yesterday and it was awesome. It came together fast and was on the table for lunch without much fuss or time. My only complaint is that after roasting in oil and then adding more w/the walnut vinaigrette, it ended up a bit on the oily side. Maybe next time I’ll simply squeeze the lemon over the roasted cabbage, scatter with plain roasted walnuts and call it good enough. But I am now a convert to Team Roasted Cabbage, for sure. And my leftover walnut vinaigrette is going on a big arugula salad today and I may just use that vinaigrette recipe everywhere all day long forever, it’s so good.

  39. marcia

    Do you think that a quart of Brussels sprouts would equal a head of cabbage.
    My CSA is giving me 2 qts of sprouts on Wednesday. A lotta sprouts for not so many people this year.

  40. This may be the best vegetable dish I’ve ever eaten! I made it exactly as written and it turned out exactly as promised. It is completely simple to make and heavenly to eat. As my husband said, “amazing and cabbage are not usually 2 words that go together.” Now that I think about it, I did make 1 change – I don’t like getting my fingers all stinky with garlic, so rather than grate the clove of garlic I smashed it with a little salt with a mortar and pestle.

  41. Ab

    This was soooooo delicious, without the walnuts, even more low budget ;) made it as a side to a chicken-mushroom dish with potatoes. My husband loved it, I loved it. I’d make it every week in the colder months.

  42. Toffle

    I suspect it was the comment about the Smittten kiddlings eating this that welded it into my mind. It didn’t appeal to me at all, and yet i found myself buying a savoy cabbage. For reasons I still don’t understand, I decided to make this tonight, a night when I had plenty of time to cook and loads of other ingredients to use. I don’t comprehend why I loved this so much, it defies logic. And yet I did. And I will be making it again and again all winter. I subbed in a splash of cider vinegar for the lemon zest because I have not reached the stage of adulthood where I have lemons lying around the kitchen when I need them, and I refuse to believe the vinegar was not as good.

  43. Maclean Nash

    I thought I roasted all the veg there was to roast but somehow I missed cabbage!
    This is a new family favourite in my house! I loved the crispy bits and the pieces that didnt crisp were almost creamy in their consistency!
    Love love love!
    Thank you so much!

  44. Catherine Hyun

    This was delicious. I made it for Thanksgiving and it was a yummy addition to the meal. A Bright and lighter side dish than the usual holiday fare. I will make it again.

  45. Lynn pappas

    I made this last week using regular white cabbage as I could not find savoy. I even crushed and added the walnuts. This is totally transformational of cabbage. The flavor is sweet and subtle. Excellent recipe and very easy. It was brown on edges and perhaps less crispy than savoy but there was no compromise on the flavor.

  46. I made this the week after this recipe came out and I was BLOWN AWAY by how amazing it is! Thank you so much! This recipe is so delicious that my boyfriend said, “how can cabbage taste this good??”
    (Also, for those wondering about alternate cabbages: I used regular green cabbage because I couldn’t find savoy cabbage at my grocery store and it worked great!)

  47. Aurelia

    Dearest Deb,
    I can never remember where I see the Savoy cabbage for when I actually need one. Where did you find this lovely one? I have struck out from new Wegman’s to Greene Grape to Whole Foods to the farmers market. It was a pretty sad farmers market so maybe I just need to check back at the union square one next week? Maybe I have just missed the boat this year! Thank you so much!

  48. Katy

    Wow. I’m a cabbage convert. I’ve just polished off the rest of what was in the pan, I’ve never been a warm cabbage fan but after this I’ll be making it regularly from now on. Thank you for the gorgeous Instagram pic that inspired me to try it!

  49. This was deeply, soul-satisfyingly delicious. I often roast cabbage wedges with just olive oil, salt and garlic, but MY GOSH, this treatment elevates cabbage to another level. The melting laciness of the Savoy cabbage was so excellent with the insanely good walnut vinaigrette. In fact I can’t think of anything it wouldn’t be good on! Thanks, Deb!

  50. Kat

    I made this last night, faithfully to the recipe, and, it didn’t work! My oven is hot, the sauce was fantastic, the leaves were charred, but inside was both chewy and raw. I love cabbage, but this was such hard work. I’ll reheat it for a long time to see it this helps tonight it but I’m at a loss – maybe my cabbage was old? (I got two small savoys, 1 pound, and .75 pound). I’m at a loss. Any suggestions?